Roasted Pineapple Tartlets

Lee Schmidt of Wichita, Kansas, writes: "My wife and I just returned from our honeymoon in Mexico. We thoroughly enjoyed our stay at the elegant Mahakua Hacienda de San Antonio in Colima. Our last night there, we dined on the rooftop terrace and shared an amazing pineapple tartlet."

Dice any leftover pineapple and use it, with its caramel syrup, as an ice cream topping.

Preparation

Roll out pastry on floured surface to 11-inch squares. Using small plate as guide, cut four 5- to 5 1/2-inch rounds from each square. Transfer rounds to 2 heavy baking sheets. Cover; chill. (Can be made 1 day ahead. Keep chilled.)

Preheat oven to 350°F. Place pineapple in 13x9x2-inch glass baking dish. Pour sauce over; turn pineapple to coat. Roast until tender, basting often with sauce and adding more water by tablespoonfuls if sauce becomes thick, about 1 hour 15 minutes. (Can be made 1 day ahead. Chill until cold, then cover and keep chilled.)

Preheat oven to 375°F. Transfer pineapple to work surface, scraping any sauce back into dish. Cut pineapple crosswise into 1/4-inch-thick rounds. Cut out core from each round. Place 1 pineapple round in center of each pastry round. Brush pineapple with sauce. Brush pastry edges with egg glaze.

Bake tartlets until pastry is brown, about 25 minutes. Rewarm sauce. Top each tartlet with scoop of vanilla ice cream; drizzle with warm sauce and serve.

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Recent Review

I love this recipe. The first time I followed the recipe exactly, but have since tweaked it to suit our taste. I only add one chili seeds and all. I thought two chilies tended to over power the other flavors. I also skip the vanilla bean (economy measure) and add vanilla extract with the rum. This is my son's favorite dessert.